Gallo Pinto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice
- 1 ½ liter vegetable stock
- 2 onions)
- 4 bell peppers, red and green
- 1 tablespoon butter
- 2 cans beans, black or red
- 1 tablespoon coriander greens, chopped
- Sauce (Salsa Lizano, alternatively Worcestershire sauce)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cover and cook rice in the hot broth for approx. 20 minutes, drain and drain. Peel the onions, clean the peppers, finely dice everything and fry in the hot butter. Add rice and fry. Add the beans with a little bean stock. The rice gets a slightly reddish (or black) color from the brew. Add coriander, season with salsa lizano, salt and pepper.
- Fried or scrambled eggs and some sour cream are served with it. Approx. 9 g of fat per serving.
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